U can do that again

Thanks for the feedback. Never done ribs on bullet smoker, so can't comment, hopefully will be this summer, watch this space for leftovers....

Came off after about 7 and a half hours. Really pleased with results but some bits not as tender as others.

After about 2 and a half hours.....

Have been motivated to do first ever beef ribs, using the kettle rather than my bullet smoker, just moved still putting things away.....found bits to make rub based on Grillstock house rub. Using briquettes & oak, hopefully get a sort of ratatouille done to go with them. Ribs from my local butcher, just walked in & on display......

Welcome, look at Broil King or Napoleon alternatives. Have Broil King gasser for the last 5 years no issues, still cleans up well, Signet 390 with side burner & rotisserie. Kettle & bullet smoker are by Napoleon and have been hammered over the last 4 years , still in excellent condition . Hope this gives you some food for thought.....

Veggie burger is a bit of a misnomer as all I did was slice an 🍆 thickly think of it like a steak, bit of sea salt, let it stand for 20mins, then indirect until tender, then direct for a bit of char. Mashed the courgette, spread on mushroom bun then 🍆 then mushroom bun. Did give a twist of black pepper. Aubergine took the apple smoke well, good flavour, complimented the less smoky mushrooms & courgette. Also did halloumi in cast iron but as a side, didn't add to the burger. Not the easiest to eat with hands, so used knife & fork. Went down well with all including a lapsed vegan, she can't resist BBQ meats especially brisket.....

Attempted a smoked veggie burger, aubergine steaks, flat mushroom as bun, halloumi . Indirect on a Napoleon kettle, mix of lump, briquettes & coconut briquettes, chunk of apple for the smoke. Also did piri piri venison kebabs, lime & sweet chilli chicken kebabs & courgettes. Aubergine took the smoke really well. Veggie bits all gone so no photos of the finished item. Some meat kebabs cold for tomorrow....... unless Adam wants to pay courier charges

Morning, would second Adam's comment about seasoning, initial burn to clear off any residual oils etc from manufacture, get as hot as possible, then start building up your seasoning from subsequent cooks. If I haven't used any of my q's for a while it's a process I repeat before first cook just to kill off any nasties lurking. As with all things comes down to personal choice, personally I do so would advise you too..............

Welcome, an alternative to to the WSM is a ProQ, have a Napoleon version, have the largest model, can add multiple stacks/ sections & use as a low level kettle. Another book to consider is by Meathead Goldwyn, The science of great grilling & bbq. The other source is YouTube, but easy to spend all day watching and not cooking. Look forward to you posting your first cook

If you have Kenwood chef or similar meat grinder attachments about £50-60. Use on Kenwood but not very often, find it easier to use a hand operated mouli as in to get to & clean, also do it as the trimmings happen, don't store them up & have big load to do......

Congrats, no time in November or decent weather. Have some time at present so currently brining trout fillets, hopefully smoking this week. Might chuck it in the monthly comp

Welcome, haven't done salt but have smoked paprika powder, about a kilo. Prior to smoking "dried the paprika in microwave for about 20/30 seconds", then evenly spread dried paprika on suitable tray to go in smoker. Then lit smoke generator & let it do its thing, don't see why it wouldn't work for salt. Regularly smoke cheese, garlic & trout but only in the cooler months. Currently have 4 trout sides brining to be smoked over the next few days, smaller trout was about 2 & half pounds gutted & larger 5 pounds gutted, brining will probably be more than 24hrs then probably 2 mazes of smoking around 20/24hrs but never exact . Good luck with the salt

Any leftovers?🤣🤣🤣🤣🙈🙈

In the freezer....... photo of steaks just before they came off and rested with salt & pepper. Is a cheaper steak but if cooked medium rear indirect the seared is really tasty

On the go will be seasoned with salt and pepper when resting, served with courgettes

The rub is basically the Grillstock house rub but think they went bust. I have tweaked the qtys to suit our taste but basically as follows: 2tbsp maldon Sea salt, 4 tbsp paprika,1tbsp of garlic powder, onion powder, 2tbsp of granulated sugar,light soft brown sugar, chilli powder, freshly ground black pepper we up this, 1tsp English mustard powder. Mix then store in air tight container. Makes about 250grms. Bbq sauce is tweak on pitmaster x which is available on his platforms, tweak is add bourbon......appreciate any feedback if anyone try the rub, have used on ribs, chicken, pork butt, bavettes but on on brisket strictly salt & pepper but pepper ground 24hours in advance not on the day....

All done served with new potatoes, green salad & bbq sauce

Well hopefully the title has caught Adam G’s attention............had friends over last night but didn’t do all the racks as couple dropped out. Too busy for photos but 3 racks of ribs, 15 bangers, some burgers served with freshly dug new potatoes & green salad. Lonely rack of ribs on the go now

Personally I just use seasalt and pepper 50/50mix but pepper ground at least 24 hours in advance. Apply it an hour or so before it goes on the heat. Am generous with this rub looks as if the brisket has a jacket on. See other posts for pictures of previous briskets and smoke ring.

Simply steaks carved of a 4 bone rib roast to the thickness required having been hung for 42 days. recipe as such is indirect on kettle over mix of lumpwood & Weber briquettes to internal temp of around 52c then rest while bring heat to as hot as possible then sear, rest then finish with sea salt & fresh black pepper served with green salad & home made bbq sauce on the salad

Welcome, hope you enjoy your creation

Couple of 42 day hung steaks on indirect.

Looks good, any excuse to do a brisket, we have frozen cooked brisket then defrosted when we wanted it, also like it cold

How did it go?

Well proper set up & no doubt cooked in proper ribs way. Given a small rack that needed cooking late yesterday, so sprited with vinegar then used jerk seasoning allow about 10mins between either side, sufficient foil to cover shiny side up, spritz with vinegar & couple of knobs of butter lay ri s meaty side down and parcel, over direct heat for about hour 10 then unwrapped to finish mainly indirect as cooked some black Angus bratwurst, served with green salad & mayo. Mgmt approved with UCDTA. Compulsory leftovers pic for Adam G........ comment